Ingredients
- 4 bone-in, skin-on chicken thighs or legs
- 20–25 garlic cloves, peeled
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1/2 cup dry white wine (or chicken broth)
- 4–5 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Salt, to taste
- Black pepper, to taste
- Optional: 1 tsp Dijon mustard or 1 tbsp lemon juice
Instructions
- Preheat the oven to 375°F (190°C). Pat the chicken dry and season with salt and pepper.
- In an oven-safe skillet or Dutch oven, heat olive oil and butter over medium-high heat.
- Sear chicken skin-side down until golden brown, about 5 minutes. Flip and brown the other side, then remove from the pan.
- Lower the heat and add whole garlic cloves. Cook gently for 2–3 minutes until fragrant and lightly golden.
- Deglaze the pan with white wine or broth, scraping up the browned bits.
- Return the chicken to the pan, add thyme and rosemary, and transfer to the oven.
- Roast for 35–40 minutes, until chicken is fully cooked and garlic is soft.
- Optional: Stir in Dijon mustard or lemon juice before serving to brighten the sauce.
- Serve hot with crusty bread, potatoes, or a green salad.
Notes
- Bone-in chicken provides better flavor and texture.
- Peeling the garlic is important for even roasting and a smooth sauce.
- Chicken broth with a splash of vinegar can replace wine.
- Add cream at the end for a richer, velvety sauce variation.
- Use fresh herbs for the best aroma and flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 135mg
